Kid Friendly, Mother approved Mac and "Cheese"

This was last year's garlic and my dog Luke                        

That same garlic you saw with Luke

 By: Elizabeth Beals

I have been a fan of mac-n-cheese for as long as I can remember. Homemade, gourmet, or the cheap blue box, you know the one, it didn't matter I ate it all. I love the rich, creamy sauce over what else, pasta! It just didn't love me back. So began my quest for a healthy mac-n-cheese. Little did I know how rough of a start it would be. After many months of trying this recipe and that, I cooked a few veggies and blended them together with some spices. Amazingly, I wound up with a thick rich "cheese sauce" to pour over veggies, rice, or whatever pasta I like. So far, my favorite is brown rice pasta, it doesn't fall apart on you.

Brown Rice pasta

What you will need: A medium sauce pan and a blender.

Ingredients:

1 medium white onion, roughly chopped

1 carrot, roughly chopped 1/2 cup to 1 cup

1/2 head of cauliflower, roughly chopped (save the other half for mash potatoes with a brown gravy)

4 cups veggie broth

1 heaping tablespoon garlic, minced

1 teaspoon turmeric

1 teaspoon mustard powder

1 heaping tablespoon nutritional yeast (more or less if you like)

salt and pepper to taste

1. Place onion, carrot, cauliflower and veggie broth in a medium sauce pan and bring to a boil. Lower the heat to a simmer and cover. Cook covered for 15 min or until you can easily pierce the cauliflower with a knife.

2. Spoon out the cooked veggies into the blender. Don't toss the veggie broth yet, you will need a cup or so to thin the cheese sauce. Add the garlic, turmeric, mustard powder, and nutritional yeast. Close the blender and cover with a towel, just in case. Blend until smooth adding broth until you reach the consistency you want. I use about a cup of broth. 

3. Pour over you favorite pasta, rice or veggies and serve while hot. 

 

Cauliflower, Carrots, and Onions I swear